| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Clprime3 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Extra virgin olive oil |
| 3 |
tb |
Black oil-cured olives; pitted |
| 1 |
tb |
Capers |
| 2 |
ts |
Chopped parsley; plus extra for |
|
|
; garnish |
| 1 |
ts |
Chopped garlic |
| 1 |
ts |
Chopped shallot |
| 1/4 |
ts |
Ground cumin |
| 1 |
|
Anchovy fillet |
|
|
Freshly ground black pepper to taste |
| 4 |
|
Bone racks of lamb; ¥Frenched by butcher |
|
|
; (8-ounce) |
| 1 |
|
Lemon |
| 1/4 |
c |
White wine |
| 1/4 |
c |
Chicken stock |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Preheat oven 500 degrees.
In a food processor, combine olive oil, 1 tablespoon olives, capers,
parsley, garlic, shallot, cumin, anchovy, and pepper. Coat lamb with this
marinade, and place in a bowl. Cover, and refrigerate at least 4 hours, or
overnight.
Thinly slice lemon and remove seeds. Cut slices into quarters. Reserve.
Arrange racks of lamb in a roasting pan large enough to hold them in one
layer (or use two pans). Drizzle any marinade left in bottom of bowl over
lamb. Roast lamb 7 minutes.
Transfer lamb to a plate. Pour off fat from roasting pan, and add white
wine, chicken stock and lemon juice. Return lamb to pan browned side down.
Sprinkle lamb with remaining olives and lemon slices. Roast 7 to 9 minutes
more, or to taste. Garnish with chopped parsley and serve.
Converted by MC_Buster.
Per serving: 716 Calories (kcal); 73g Total Fat; (92% calories from fat);
3g Protein; 10g Carbohydrate; 3mg Cholesterol; 769mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 14
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0028
Converted by MM_Buster v2.0n.
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